|400 g||Eskort diced bacon|
|4||banana — cut in half, keep the peels on|
|1 tbsp||coconut milk|
|1 cup||full cream yoghurt|
|1 cup||coconut flour|
|1 tsp||xanthan gum|
|2 tsp||baking powder|
|4||eggs — seperated|
|1 cup||coconut sugar|
|1 cup||coconut yoghurt|
|1/4 cup||coconut oil — for cooking|
Heat a frying pan over a moderate heat and fry the bacon until crispy.
Remove the bacon from the pan then add the coconut oil and honey.
Fry the banana halves in the honey until caramelised.
For the flapjacks:
Separate the eggs. Combine ½ cup coconut sugar and the egg yolks with the vanilla essence in a large bowl and whisk until light and fluffy.
Combine the coconut flour with the xanthan gum and baking powder. Fold in the coconut flour and yoghurt.
In a separate bowl, whip the egg whites with the salt until stiff peak stage.
Slowly add the remaining coconut sugar and whip until it’s a silky-like meringue.
Fold the meringue into the main mixture and scoop it into a greased pan and fry the flapjacks for 3 minutes on each side.
Serve the flapjacks with the crispy bacon and the caramelised bananas and the yoghurt.